I'm not really a "Salad for Dinner" type of girl. However, when I saw this salad on The Pioneer Woman, I was really intrigued by the dressing - mayo and chipotle peppers whirled together in the food processor. Combined with the use of one of my favorite cut of steaks - a flank steak/flat iron steak - I thought it was worth a try. It was just the zing I was looking for to spice up our Summer dinner menu.

I had made a few alterations to the recipe for the dressing - apparently my chipotle tolerance is a smidge less than that of The Pioneer Woman. A little honey and sour cream was all it needed to adjust to suit me. But she is right, the smokey chipotle of the peppers is so amazing.

Stir together marinade ingredients. In a shallow bowl, coat the flank steak with marinade. Let set for at least 10 minutes. Grill on for 2-4 minutes on each side, depending on thickness and size of steak. This can also be done on an indoor grill pan, or in a skillet. Remove from heat and let the steak rest for 5-10 minutes before slicing. While the steak is resting, make the dressing. In a food processor, combine all of the dressing ingredients. Blend until well mixed. If you would like to thin the dressing, you can add a tablespoon of milk.Slice steak thinly. Assemble salad with greens, onions, carrots, strips of steak and drizzle with dressing.

Cans of chipotle peppers can be found in most supermarkets.

If you don't have time to let the marinade sit, just coat the steak and grill it right away - there is enough flavor in the sauce to coat the outside.

Cut the steak on the bias, across the grain.

Tomatoes, Avocados or Fresh Corn would be great additions to the salad. In fact, any 'cooling' ingredients would be a great compliment to the spicy, smoky dressing.

Will this make you a "Steak for Supper" type of gal/guy?

Make this Chipotle Steak Salad part of a light and fresh dinner party for friends...